Prep 10 mins
Cook 10 mins
I originally found this in Betty Crocker's New Christmas Cookbook, and I have made these a number of times. To give the cookies a festive look, dip half of each cookie into melted vanilla coating! (Cooking time does not include refrigeration time.)
- 1 cup packed brown sugar
- 3⁄4 cup shortening
- 1⁄4 cup molasses
- 1 egg
- 2 1⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon salt
- granulated sugar, for dipping
- In large bowl, mix brown sugar, shortening, molasses and egg.
- Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
- Cover and refrigerate at least 1 hour.
- After chilling, heat oven to 375F; Lightly grease cookie sheet.
- Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
- Place balls, sugared sides up, about 3 inches apart on cookie sheet.
- Bake for 10 to 12 minutes, or just until set (Do not overbake!).
- Remove from cookie sheet, and cool on wire rack.
This is my favorite! I have been making this recipe for 20 years or so and love these!! I also got it from a Betty Crocker, although not a holiday edition as you mentioned. A suggestion for the previous reviewer to keep the cookies softer longer, addjust a bit more flour to the recipe, that goes for snickerdoodles,etc too. It makes them softer and they usually stay softer longer too. She is already doing good things to keep them longer!! Great with tea, whipping creams,etc for holiday dishes.
I love gingersnaps and these were very easy and had a great flavor. I did find that unless I kept them in a tightly covered container with a soft piece of white bread they did become hard even though I did not over bake them. Thanx for a great recipe.